It’s the beginning of August, it’s a hot and sunny day, and nothing tastes as good as a freezing cold smoothie on a hot summer day! Make it green with spinach, and sweet with tropical fruit, and absolutely wonderful to share with everyone who comes through the kitchen to see what’s going on when they hear the blender whirring away. The color of this smoothie is gorgeous, the spinach is invisible, and the children will love it as much as you do. Enjoy! Continue reading
Category Archives: Greens
A Call to Our Chefs — Could We Call a Salad Something Else?
When my friend’s husband said that he was sick and tired of eating “salad,” she was kind of surprised, because she had thought that, if anything, their dinners had recently had more variety than usual. That was true of the ingredients, she realized, but not of the dishes. Caesar salad, Waldorf salad, Chef Salad, Salad Nicoise, Cobb salad, and Caprese salad (fresh mozzarella, tomatoes and basil) had all been on the menu in the prior two weeks. It seemed to her that it wasn’t that he was actually tired of the food, but more that he was tired of the word “salad.” Continue reading
YOUR HEALTHY PLATE: Judith’s Southwest Chopped Salad
It’s time for another recipe from Judith! This time I got her to share her Southwestern Chopped Salad recipe, which is going to make you so, so happy! You can throw this together and have it for dinner all by itself, or you can take it to a party, where it’s sure to get rave reviews and unlikely to leave leftovers. Use canned black beans, canned corn, 1/2 tsp. garlic powder instead of garlic cloves — keep it as easy as you want. This is also a great recipe to set out deconstructed for kids, with lettuce in a large bowl in the center, and add-ons in smaller bowls all around, so that they think they’re the ones deciding what to eat. If you make the salad this way, you can serve the dressing separately in a small pitcher. Wink-wink. Continue reading
YOUR HEALTHY PLATE: Grains and Greens
This is one of those wonderful recipes that works no matter what’s in your kitchen. It gives you the opportunity to use whichever grain you feel like eating today, whichever greens are in season, and whichever other vegetables you are in the mood to sautè. I chose bulgur, red pepper, asparagus and spinach here, but you should feel free to use whatever is in the veggie bin. The onions and garlic are important, as are the herbs and spices, but everything else is flexible. Continue reading
YOUR HEALTHY PLATE: Chopped Salad
My parents moved into the house next door to us a year ago, so instead of getting to eat my father’s cooking only a few times a year, we are now lucky to count ourselves as regular beneficiaries of my father’s superb cooking. Not long ago, my father, also known as Chef Ira, cooked dinner while the rest of us put in a full day of work. The menu for that memorable meal included fresh cod; roasted potatoes, eggplant, squash, and Brussels sprouts with caramelized garlic and onions; and his famous chopped salad. My dad’s chopped salad, which appears at most if not all the meals he cooks, is “to die for!” and it is certainly worth learning how to make. Continue reading
YOUR HEALTHY PLATE: Two Parsley Salads For You
There is a warm and cozy spot in my heart where the parsley goes. Parsley doesn’t usually get people riled up in the same way as basil, thyme, and oregano, but that’s about to change! What’s great about these recipes is that parsley is not the garnish but the main event. It’s the green, the herb, the everything. No competition, no second fiddle. It’s not a decoration, it’s just the parsley, and it’s definitely meant to be eaten this way. Continue reading
Most Manufactured Salad Dressing Isn’t Food
I recently decided that it was time to look at the ingredient lists of salad dressings, whatever that means, so I picked four popular brands to examine. You will be very interested to learn what I discovered. The first ingredient in the first product I picked up, Wishbone Italian dressing, was water. Frankly, that seems like a very expensive way to buy water. And surprising, too, given that Italian dressing consists primarily (and traditionally) of olive oil and vinegar. Not Wishbone Italian dressing, though. Continue reading
YOUR HEALTHY PLATE: Celebration Brussels Sprouts
If you haven’t already figured it out, I’m starting to post recipes to get your collection started for the upcoming holidays. And if you didn’t already know, I LOVE!LOVE!LOVE Brussels sprouts. This one is a gorgeous mix of Brassica (the major vegetable family to which Brussels sprouts belong), grapes (for a bit of tart sweetness), and pumpkin seeds (because, well, you know). Think of me when you make these. Continue reading
YOUR HEALTHY PLATE: Spinach Pesto
Here’s a special pasta dish with a gorgeous rainbow of colors that is perfect for when you want to make a good impression on someone special. And not only is it beautiful, but it’s so, so good for you. Each and every color represents a different phytonutrient, a building block for your good health. Nourishing yourself well is like playing roulette: you’re a lot more likely to win if you spread your bets all over the table. So think of each color as a different bet. And enjoy! Continue reading
YOUR HEALTHY PLATE: Spinach & Chickpea Curry
Let this list of spices inspire you! Sure, you can reach for the curry powder in the spice cabinet, but wait! Don’t! You are not going to believe the difference between THAT and THIS. It’s diamonds vs. paste. Top shelf vs. moonshine. Everything you’ve ever wanted vs. anything you’ve ever settled for. You will be so grateful, and your tastebuds will, too. Continue reading